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Products Used In This Recipe

Cinnamon Pear Maple Syrup




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Maple Pear Cobbler
Cinnamon Pear Maple Syrup from A Perfect Pear

Recipe courtesy A Perfect Pear

Serves 6


The Filling:

3 lbs ripe Bartlett or Anjou Pears peeled, quartered, cored
2/3 cup
A Perfect Pear Cinnamon Pear Maple Syrup
1 tablespoon plus 2 teaspoons all purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1 1/2 Tbsp butter

The Topping: 

1 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
6 tablespoon chilled unsalted butter cut into ½ inch pieces
1/2 teaspoon half & half
1/2 teaspoon Cinnamon Pear Maple Syrup
3/4 teaspoon vanilla extract


Melted butter
Ground Nutmeg
1 cup chilled whipping cream
Additional Cinnamon Pear Maple Syrup


Prepare the Filling: Preheat oven to 425°F degrees. Cut pears crosswise into ¼ inch thick slices.  Combine in large bowl with Cinnamon Pear Maple Syrup, flour, vanilla and ground nutmeg.  Divide among 6 - 2/3 cup soufflé dishes. Dot tops with butter. Bake filing until hot and bubbling, about 18 minutes.

Meanwhile Prepare the Topping – Mix flour, baking powder and nutmeg in a food processor. Add 6 tablespoons chilled butter and cut in until mixture resembles fine meal.  Transfer to large bowl. Mix half & half, Cinnamon Pear Maple Syrup and vanilla in another bowl. Add to dry ingredients; stir until just combined.

Working quickly, drop batter in 3 mounds 1 heaping tablespoon per mount on top hot filling in each cup. Brush topping with melted butter and sprinkle with sugar & nutmeg.  Immediately return cups to oven and bake 8 minutes. Reduce heat to 375°F degrees and bake until toppings are golden and just firm to touch about 10 – 15 minutes. Cool at least 15 minutes.

In medium bowl beat 1 cup on whipping cream with 3 tablespoons Cinnamon Pear Maple Syrup to soft peaks. Serve cobblers warm with whipped cream.

Drizzle additional Cinnamon Pear Maple Syrup over the top.

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